This Grilled Peach and Burrata Salad is the ultimate summer showstopper—fresh, vibrant, and bursting with flavor! Juicy grilled peaches meet creamy burrata, cherry tomatoes, and a drizzle of sweet herbed lemon vinaigrette in this quick, 20-minute peach burrata salad. Whether you’re entertaining guests or enjoying a solo lunch on the patio, this peach and burrata combo is sweet, savory, and totally satisfying. Swap in nectarines if you’d like—this grilled peach salad is super flexible and always delicious. A light, healthy burrata salad that celebrates the best of summer in every bite!
Why You’ll Love This Grilled Peach and Burrata Salad
- Easy & Quick: Ready in under 20 minutes from grill to table.
- Versatile: Swap in nectarines or try different cheeses — this salad recipe adapts easily.
- Gorgeous Presentation: It’s colorful, fresh, and looks stunning on a summer spread.
- Nutritious & Delicious: Packed with vitamins, antioxidants, and hydration-boosting ingredients.
- Perfect for Entertaining: A standout dish for family dinners or outdoor gatherings.
Ingredients You’ll Need To Make Grilled Peach and Burrata Salad
Here’s what makes this Grilled Peach and Burrata Salad shine:
- Peaches: Slightly firm and not overly ripe, so they grill beautifully without falling apart.
- Burrata Cheese: Soft, creamy, and dreamy — find it in the specialty cheese section.
- Mixed Greens: Arugula, baby spinach, spring mix, or any tender greens you prefer.
- Cherry Tomatoes: Or any seasonal tomatoes, sliced for a burst of freshness.
- Fresh Herbs: Basil, dill, oregano, or whatever herbs you have on hand — they enhance the flavor and vinaigrette.
- Olive Oil: Use a good quality extra virgin olive oil for grilling and dressing.
- Red Wine Vinegar: Adds brightness to the herbed vinaigrette. Champagne vinegar works too.
- Pistachios: Toasted for crunch — or substitute with walnuts or almonds.
- Balsamic Glaze: A sweet finishing touch. Balsamic vinegar works too, but glaze offers a richer depth.
- Honey: Optional drizzle for added sweetness after grilling.
How to Make Grilled Peach and Burrata Salad (Step-by-Step)
1: Prep the Peaches
- Slice peaches (or nectarines) in half and remove the pits.
- Brush each half with olive oil and lightly season with salt and pepper.
2: Grill the Peaches
- Heat your grill or grill pan over medium heat.
- Place peaches cut side down and grill for 2–3 minutes per side, until grill marks appear.
- Remove from grill, drizzle with honey, and set aside to cool slightly.
3: Make the Herbed Lemon Vinaigrette
- Whisk together chopped fresh herbs, olive oil, red wine vinegar, a splash of lemon juice, salt, and pepper.
- Set aside a few fresh herbs to use as garnish.
4: Assemble the Salad
- On a large serving platter or bowl, layer your greens and halved tomatoes.
- Add the grilled peach slices and torn burrata cheese.
- Drizzle the herbed vinaigrette and finish with balsamic glaze.
- Sprinkle pistachios and fresh herbs over the top. Serve immediately and enjoy!
Tips for Success Grilled Peach and Burrata Salad
- Use Firm Fruit: Avoid overly ripe peaches — they should hold their shape on the grill.
- Clean Grill Grates: Prevent sticking and get those beautiful grill marks!
- Ripen Fruit at Home: Speed up ripening by placing peaches in a paper bag for a day or two
- Make Ahead: Grill the peaches and prep the vinaigrette in advance. Assemble just before serving.
Salad Variations to Try
- Switch the Fruit: Try nectarines, plums, or grilled pineapple.
- Experiment with Cheese: Mozzarella is a close cousin to burrata, or go bold with goat cheese or feta.
- Add Protein: Make it a full meal by adding grilled chicken, chickpeas, or white beans.
What to Serve with Grilled Peach and Burrata Salad
Pair this summery salad recipe with:
- Crispy Chicken Burgers
- Air Fryer Turkey Burgers
- Turkey Smash Burgers
- Garlic Parmesan Chicken Skewers
- Baked Shrimp Skewers
This salad also works wonderfully as a standalone light lunch or elegant appetizer.
FAQs
Can I use a grill pan instead of an outdoor grill?
Absolutely! A grill pan works perfectly — just adjust the cooking time slightly.
Can I prep this salad in advance?
Yes! Grill the peaches, slice the tomatoes, and make the vinaigrette ahead. Keep everything stored separately and assemble right before serving.
What’s the difference between peaches and nectarines?
The main difference is the skin — peaches have fuzzy skin while nectarines are smooth. Their flavor and texture are nearly identical, making them interchangeable in this recipe.
More Fresh Salad Recipes to Try
Final Thoughts
This Grilled Peach and Burrata Salad is the perfect balance of smoky, creamy, and sweet — a dreamy salad recipe that captures the essence of summer in every bite. Simple enough for weekday lunches yet elegant enough for guests, it’s a must-try dish this season.
Leave a comment and rating below — and don’t forget to tag @foodandtips on Instagram or Pinterest if you share a photo!
Grilled Peach and Burrata Salad
Ingredients
- 4 peaches or nectarines *see notes
- ¼ tsp oil for brushing
- ¼ tsp salt & pepper
Herbed Lemon Vinaigrette
- ¼ cup olive oil
- 1 Tbsp red wine vinegar
- 1 tsp honey more for drizzling on the grilled peaches as needed
- 1 tsp lemon zest
- ¼ cup fresh lemon juice about one lemon
- 1 Tbsp fresh basil chopped
- ½ Tbsp fresh dill chopped
- ¼ tsp fresh oregano chopped
- 2 garlic cloves minced
Salad & Mix-Ins
- 1 ball burrata
- ¼ cup pistachios chopped walnuts or almonds will also work great
- ⅓ cup tomatoes chopped
- 6-8 cups mixed greens
- 1 Tbsp balsamic glaze
- extra honey to drizzle over peaches if needed.
Instructions
Prep the Peaches
- Slice peaches (or nectarines) in half and remove the pits.
- Brush each half with olive oil and lightly season with salt and pepper.
Grill the Peaches
- Heat your grill or grill pan over medium heat.
- Place peaches cut side down and grill for 2–3 minutes per side, until grill marks appear.
- Remove from grill, drizzle with honey, and set aside to cool slightly.
Make the Herbed Lemon Vinaigrette
- Whisk together chopped fresh herbs, olive oil, red wine vinegar, a splash of lemon juice, salt, and pepper.
- Set aside a few fresh herbs to use as garnish.
Assemble the Salad
- On a large serving platter or bowl, layer your greens and halved tomatoes.
- Add the grilled peach slices and torn burrata cheese.
- Drizzle the herbed vinaigrette and finish with balsamic glaze.
- Sprinkle pistachios and fresh herbs over the top. Serve immediately and enjoy!
Notes
- Don’t use over ripe peaches or nectarines. You want the fruit to be firm so it keeps its form while grilling.
- Fresh herbs. Use any fresh herbs you enjoy and have on hand, doesn’t need to be these exact herbs. However I love this combination.
- Storing: Place leftovers in an airtight container and store in the fridge for up to 2 days.
- Ripening peaches. If you end up buying peaches or nectarines that aren’t ripe you can ripen them on the counter at home as this fruit does continue ripen after picking. To speed up the process you can place them in a paper bag for a day or two to ripen up.
- Make sure to use a clean grill. Not only will you get nicer looking grill marks, it also keeps the peaches from sticking.
Did you Like This Recipe? Please Rate and Comment Below!
